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Crunchy Topped Blueberry Muffins
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Neiman Marcus Choc Chip Cookies
Pita Breads with Dukkah
Pumpkin & Macaroni Cheese
Roasted Vegetable Rustic Tart
Seed & Oat Biscuits
Sticky Banana Puddings
This lovely slice is just as good without the icing. It freezes beautifully.
Makes: 21 Small Pieces
Prep: 20 mins Cooking: 50 mins
225g butter, chopped
265g golden syrup
220g soft brown sugar
4 eggs, beaten
450g Healthy Baker self-raising flour
2 tsp mixed spice
2 tsp ground ginger
For the icing
220g icing sugar
1-2 tbsp water
60g stem or glace ginger, chopped
Preheat the oven to 160°C/140°C fan-forced. Lightly spray a 30 x 23cm roasting dish with oil and line with baking paper.
Place butter into mixing bowl and melt 3 min/60°C/speed 2. Add golden syrup, treacle, sugar and heat 1 min/60°C/speed 1. Cool slightly.
Add milk and eggs and mix 15 sec/speed 5. Add flour, mixed spice and ginger mix 5 sec/speed 4. Scrape down sides of bowl and mix for a further 10 sec/speed 4. Pour into the prepared tin.
Bake in the preheated oven for 40-45 minutes or until risen and until cooked when tested with a skewer. Cool in the cooking dish.
To make the icing: sift icing sugar into a medium mixing bowl. Add the water a little at a time, and mix until smooth. Spoon over cake and top with chopped ginger. Cut into 21 pieces.